Gazpacho

2 pounds vine-ripe tomatoes, peeled and chopped
1/2 cup double-strength (canned) bouillon
2 onions, chopped fine
1 green pepper, chopped fine
1 cucumber, peeled, seeded, and diced
1 tsp sugar
1/2 cup red wine
salt and freshly ground pepper
2 cloves garlic, crushed or pressed
2 teaspoons paprika
3 tablespoons olive oil

Combine tomatoes, bouillon, onions, green pepper,
cucumber, sugar, and red wine.  Season to taste
with salt and pepper and crush the vegetables
with the back of a large spoon (bruising the
onions and green pepper, releasing more flavor).
In a small bowl, combine garlic, paprika and olive
oil; blend with a fork until thickened and smooth.
Stir into vegetables.  Taste for salt and pepper,
cover the bowl, and chill for at least 3 hours.

6 servings.  (Optional accompaniments:  herbed
croutons, additional chopped cucumber, tomato,
green pepper and onion.)

Harriet Hands, More Taste Than Money (© 1975) with
ideas from Betty Crocker's Cookbook (© 1978).